For the white sauce- In a 1-quart saucepan melt butter and addflour, cook on medium heat until the flour turns thick and comesaway from the side of the saucepan. Pour milk in flour a little ata time and stir constantly. Mixture should thicken and become likethick pudding. Remember to stir constantly taking care not to letmixture lump, set aside off from heat until ready to use for thesoup.

Add white sauce and Velveeta cheese to onion mixture. Whitesauce will be thick because it has been removed from the heat.Simmer on medium low heat until the cheese is melted and allingredients are blended, stirring constantly. Turn temperature towarm and let cook for additional 30 minute to 45 minutes.

Serve with a garnish of shredded cheese(s), and a couple ofslices of warm dark Russian Bread.

Originally Submitted
12/9/2010

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